Combine raisins and water in a saucepan. Bring to a boil. Cover and simmer slowly for 5 minutes.

In small bowl stir brown sugar, flour and salt together. Stir into simmering raisins until it returns to a boil and thickens. Remove from heat.

Add lemon juice and rind. Cool 1/2 hour or so.

Roll pastry and line deep 9 inch pie plate. Pour raisin filling into shell. Dampen edge. Roll another crust and put over top. Trim and crimp to seal. Cut vents in top.

Sprinkle with granulated sugar. Bake on bottom shelf in 400 F oven about 30 minutes or until browned. Yield 6-8 large servings.

For 6 smaller servings, use half quantities of filling ingredients and pastry for a generous single crust with about 1 1/4 cup flour. Roll and cut leftover pastry into 6 wedges and place on top of the filling. This is a very sweet pie. Individual frozen pieces may be reheated in a microwave.